Dissolve yeast and sugar in warmed milk. Set aside for 5-10 minutes until the yeast is foamy. If the yeast doesn't foam, it is dead, you should discard it. If you are using instant dry yeast, skip this part and add yeast, milk and sugar straight into the flour.

Add flour, salt, baking powder, yogurt and 2 tablespoons oil in a large bowl. Use your fingers to combine ingredients until they resemble crumbs. Then add the yeast mixture in splashes until it comes together into a dough.

Put the dough on a floured surface. It should be sticky. Dust your hands with the flour and knead the dough for about 5 minutes. Scrape off your hands and knead it some more, shaping into a ball. It should be soft but not sticky. Rub the dough with a teaspoon of oil and place it in a bowl, covered with a towel. Let it rise in a warm place for 60-90 minutes or until doubled in size.

Punch the dough down to release the air. Knead again for 1 minute. Divide the dough into 12 pieces and roll each piece into a ball. Flatten each piece between your palms, dust with flour and roll into a teardrop shape.

Heat the heavy iron cast skillet or a simple thick bottom skillet until very hot. Iron cast is better because we need more heat for the Naan. When it is hot, cook the Naan on one side until it begins to bubble. Flip it over and cook the other side for about 30-40 seconds until the bottom gets golden brown.

Remove from the skillet and keep the finished Naan in a low oven until you will finish the batch.

Brush with the Ghee, cilantro and salt mix. Sprinkle with nigella seeds. Enjoy!